When our everyday meals seem boring and ordinary, we often turn to exotic cuisines, Asian perhaps. If you find yourself fancying an Indian meal with lots of aromatic spices, look no further. This Chicken Korma recipe is not only tasty, but it’s also easy to prep and no stress.
Is Korma a curry?
Yes, Korma is a Curry dish which has its roots in North India. Derived from Urdu culture, it’s also known as qorma, khorma, kurma, kormah or qovurma, which all mean “braising” – how the dish is made.
A Mughlai Cuisine Staple
Developed in Mughlai cuisine, Chicken Korma truly depicts the traditional regional culinary custom of North India— mildly hot, herby and aromatic.
Mughlai cuisine consists of dishes that have been cooked with moist heat. First the meat is seared over high heat, and then it is slowly cooked in liquid, either broth or water. These dishes usually call for plenty of other side items. So you can see how chicken korma fits in. Its richness also comes from the creamy paste and earthy kick from spices and vegetables.
What is in Korma Curry Marinade?
Korma marinade is a thick sauce, made from tomato paste, fresh ground spices, pureed almonds and then lightened with Greek yogurt or creams. Our chicken korma recipe calls for Greek yogurt instead of cream, as it contains less saturated fat and so you can eat more with less guilt.
Since korma is a type of curry, you would expect the aroma to be powerful. It is, but the often intense hot spiciness no longer ensues. If that’s more to your preference, you can always add chili in later, dried or fresh. It’s very much an incredibly easy and delicious dish, especially when served with freshly chopped chilies and steamed rice or naan.
Additionally, other kinds of nuts like cashews are great to add if you’re aiming for adding a bit more nuttiness to every bite.
Endless possibilities for substitutions
I must say the long list of spices for Chicken Korma recipes and the amount of fat within the dish do vary, from restaurant to restaurant, and indeed from household to household.
In some states, people usually prefer their staples to taste bolder and creamier, so thickened milk might even be added along with the cream/yogurt. I myself chose to reduce fat where possible, so instead of full cream or heavy cream, I went straight for Greek yogurt. If you still wish to keep the rich and buttery aftertaste but don’t want to sacrifice your lean dieting plan, coconut milk or ghee would be good options.
And yet, I wouldn’t suggest you pare down your ingredient list too far. Fat is the very bare essential for the flavors of this dish, so don’t you ditch it – or else you could call it anything but ‘Chicken Korma’.
As per the Asian-accustomed way of experiencing food, chili powder is often included too. But you could make it a lighter curry by limiting the spicy garam masala and paprika or doubling the veggies instead.
What to Serve with Chicken Korma
After having such an aromatic dish with all of the herbs and spices, we thought of something soothing— pumpkin soup. They are both creamy, but the soup has a calming sense to it, which really eases the fierce fragrance of chicken korma.
|Recipes||Course||Calories (kcal)||Saturated Fat (g)||Sodium (mg)|
|Chicken Korma||Main Course||510||8||523|
|Pumpkin Soup||Side Dish||238||5||294|
Chicken Korma Recipe
- 8 oz skinless boneless chicken thigh medium, cut into 1-inch chunks
- 1 tbsp olive oil
- 1 tbsp unsalted butter diced
- 5.3 oz yellow onion 1 medium
- 1/4 cup heavy cream
- 1/2 cup unsalted chicken broth
- 6 oz uncooked short-grain rice
For the marinade
- 1 oz cashews
- 1/4 tsp red pepper flakes
- 1/4 tsp parsley minced
- 1 jalapeño sliced
- Put all marinade ingredients in a food processor, turn on at high speed to puree them until completely smooth.
- In a large bowl, mix the marinade with the chicken and refrigerate for at least 30 minutes, covered with cling film. If you use uncooked rice, now is the time to start cooking it.
- Preheat a large skillet over medium-high heat. Add canola oil and butter, and stir until the butter melts. Sauteé the chopped onions for 4 minutes until caramelized.
- Add the chicken thigh to the skillet and cook for 5 minutes.
- Pour in the chicken stock and scrape the bottom of the skillet to get all of the flavors fused within the sauce. Cook for 2 minutes.
- Pour in heavy cream and keep stirring for another minute so the chicken absorbs the juice perfectly. Turn off the heat.
- Serve with hot cooked rice.